Machine for buttering rolls



F. FABIAN MACHINE @03 BUTTERING ROLLS Filed Feb 1924 2 Sheets-Sheet 1Dec. 23, 1924.

F. FABIAN MACHINE FOR BUTTERING ROLLS Filed Feb. 7, 1924 2 Sheets-Sheet2 mom attain Patented Eec. 23, 1924.

UNITED STATES FRANK FABIAN, OF ALLEN'IOWN, PENNSYLVANIA.

MACHINE F03 BUTTERING ROLLS.

Application filed February 7, 1924. Serial No. 691,278.

To all whom it may concern:

Be it known that FRANK FABIAN, citizen of the United States, residing atAllentown, in the county of Lehigh and State of Pennsylvania, hasinvented certain new and useful Improvements in Machines for ButteringRolls, of which the following is a specification.

This invention relates to machines for applying butter to rolls and itconsists in the novel features hereinafter described and claimed.

An object of the invention is to provide a machine of the characterstated which is of simple and durable structure and which includes meansfor conducting the rolls or pastry toward a buttering mechanism and atwhich point the butter is applied to the surfaces of the rolls or pastrywhereby the same are prepared for baking and the application of the filmof butter will prevent the rolls or pastry from sticking to the bakingpan during the baking process.

In the accompanying drawings:

Figure 1 is a longitudinal sectional view of the machine for butteringrolls.

Figure 2 is a transverse sectional view of the same.

Figure 3 is a transverse sectional view of the butter applyingmechanism.

Figure 4c is an enlarged sectional view of a tank or receptacle used inthe butter applying mechanism.

Figure 5 is a top plan view of a buttering trough used in the machine.

Figure 6 is a horizontal sectional view of the tank of the butterapplying mechanism cut on the line 6-6 of Figure 3.

The buttering machine or apparatus comprises a casing 1 having a shaft 1ournaled transversely therein and provided along its length and betweenthe side walls of the casing with a roller 2. A roller 3 is journaled inthe casing 1' at the same level as that at which the roller 2 is locatedand a belt 4 is trained around the rollers 2 and 3. Cross slats 4' aremounted upon the belt 4 and are spaced from each other at regularintervals apart. A cross strip 5 is fixed'at its ends to the oppositesides of the casing 1 and is provided at the lower portion of its rearedge with a flange 6. The under forward edge of the strip 5 is concavedas at 6 and the said concavity is disposed over the upper portion of theroller 2 and at the delivery end of the belt 4. A pivot rod 7 is fixedto the casing 1 and a table 8 is tiltably mounted upon the said rod 7.The upper surface of the table 8 normally lies in the same plane as thatin which the upper surface of the strip 5 lies and the forward edge ofthe table 8 normally rests upon the flange 5 provided upon the strip 5.The table 8 is provided at its under side and in the vicinity of thatedge which rests upon the flange 6 with a depending lug 10 and a spring9 connects the lug 10 with the side of the casing 1 whereby the table isnormally and resiliently held with its upper surface in alinement withthe upper surface of the strip 5.

A shaft 11 is journaled in the upper portion of the casing 1 and aseries of radially disposed arms 12 is mounted upon the shaft 11. A gearwheel 13 is fixed to the shaft 11 and is disposed beyond the exteriorsurface of the casing 1. A gear 'wheel 14 is mounted upon the shaft 1and meshes with the gear wheel 13 whereby the shafts 1 and 11 arerot-ated in unison. v

By means which will be hereinafter explained, the shaft 1 is rotated andthe rolls, or lumps of pastry, are placed upon the upper run of the belt4. The upper run of the said belt moves toward the strip 5. The rolls orthe lumps of pastry are engaged by the arms 12 as they rotate about theaxis of the shaft 11 and the said arms force the rolls over the strip 5and upon the upper surface of the table 8. The rolls when in positionupon the table 8 receive films of butter or grease whereby theirsurfaces are covered with films and the rolls or lumps of pastry arethen in condition to be placed in baking pans and subjected to a bakingprocess and the sticking of the rolls or pastry to the baking pan isprevented. Means are provided for ejecting or passing the buttered rollsor lumps of pastry from the table 8 and such means will be explainedhereinafter.

The butter applying mechanism includes atrough 15 which is provided witha convexed bottom and which is disposed transversely across the casing1' and disposed above the intermediate portion of the table 8. Thetrough 15 is provided at its sides and in the vicinity of its edges withapertures 15. Blocks 16 are secured to the ends of the trough 15 and areslidably mounted in slots 17 provided in the side walls of the casing 1.Rods 16 are secured at their lower ends to the blocks 16 and their upperends are disposed through openings 17 provided in the top of thecasing 1. The said rods will prevent the blocks 16 and the trough 15from turning or twisting during the vertical movement of the same. Pivotpins 18 are mountedat the outer sides of the blocks'16 and rods 20 arepivoted at their upper ends upon the said pins 18. The lower ends of therods 20 are pivoted to cranks 19 which are carried by a power shaft'21journaled in thelower portion of the casing 1. A gear wheel 23 ismounted uponthe shaft 21 and meshes with a gear wheel 22 journaled atthe outer surface of the casing 1. The gear wheel 22 meshes with thegear wheel 14 hereinbefore described. Therefore as the shaft 21 rotates,rotarymovement is transmitted through the intermeshing gear wheels 23and 22 to the gear wheel 14 and at the same time the rods 20 are movedlongitudinally whereby the blocks 16 and the trough 15 are movedvertically in the upper portion of the casing 1.

A sleeve 18 is mounted upon the top wall of the trough 15 at a pointbetween the ends of the said trough and at its upper end portionslidably receives the lower-end of a nipple 19. Astop collar 25is-mounted upon the nipple 19' and a coil spring 26 is interposedbetween the said stop collar and the upper end of the sleeve 18 and isunder,

tension with a tendency to hold the sleeve 18 and the attached trough 15in a lowered position. nut 27 is mounted upon the sleeve 18 and thelower end of the spring 26 bears against the said nut. The said nutisadjusta-ble upon the sleeve 18 and by adjusting the nut upon thesleeve, the tension of the spring 26 may be regulated.

Rollers 28 and 29 are journaled in the casing. 1 and a belt 30 istrained around the said rollers 28 and 29. The delivery edge of thetable 8 is disposed above the upper run of the belt 30. A series ofcross slats 30 is mounted upon the exterior surface of the belt 30. Arod 33 is mounted for movement in guides 33 provided upon the casing 1and the upper end, of the said rod is disposed below the lower surfaceof thelug 10' of the table 8. A cam 34 is mounted upon the shaft 21 anda lug 35 is carried by the rod 33 and is disposed in the path ofmovement of the cam34. A nut'36 is ad- .justably mounted upon the rod 33and a coil spring 37 is interposed between the said nut collar 38 whichis mounted upon the said rod and is-adapted to bear against the .uppersurface of the lower bearing 33.

Therefore as the shaft 21 rotates the cam .4 comes in contact'with thelug 35 and lifts the rod 33 against the compression of the pivot rod 7.

the spring 37. The upper end of the rod 33 comes in contact wlth thelower surface of the lug 10 and the table 8 is tilted upon t I Thistilting movement takes place after the butter has been applied to therolls or the lumps of pastry and the rolls or pastry slide off of theupper surface of the table 8 and fall upon the upper run of the belt 30.The shaft of the roller 28 carries a gear wheel 37 whichmeshes with thegear wheel 22 hereinbefore described, and in that the gear wheel'j22 isrotated from the shaft 21 as hereinbefore described, 1'0- tary movementis transmitted to'the roller 28 paratory to be subjected to the bakingproc- I ess and in a usual manner, I

A'butt'er or oil reservoir 39 is mounted upon the top of the casing 1and the nipple 19', hereinbefore described communicates with theinterior of the reservoir through the bottom thereof. A falsebotto1n-40is located in the reservoir 39 and is provided with a centralopening 41 disposed in aline ment with the axis of the nipple 19. Guiderods 42 are mounted upon apartition wall 43 located in the reservoir39.; A follower plate 44 is slidably mounted upon the guide rods 42.-The said follower-plate 44 is also slidably mounted. upon a stem 45which extends down into the nipple '19. collar 46 is carried by the stemand is adapted to close over the opening 41 of the false bottom 40 whenthe reservoir. 39 is emptied of its contents. A plate 47 is mounted uponA stop the upper portion of the stem 45 and is housed within thereservoir 39. A coil spring 48 is interposed between the follower plate44 and the plate 47 and serves .to hold a stop collar 50 mounted uponthe stem 45.

The spring 48 serves to resiliently support the stem 45 and holds the,stop 46 against the under side of thefollower plate 44. A nut 51 isadjustably mounted upon the upper end of the stem .45 and a spring 52 isinterposed between the said nut 51 -and the plate 47 .and passesthrough-an opening in the top of the reservoir 39. The spring 52 servesto hold the plate 47 spaced from the top of the reservoir 39. Thereservoir 39 is provided with a nipple 53 through-which the oil orbutter maybe-poured into the said reservoir. I I I 7 As the pastry movesunder the trough15',

during the reciprocatingoperationf; thereofthrough the medium of thearms .20 asbefore described,- the same will beformed' with in i aplurality of valleys in successive spaced parallel relation by saidtrough, in order to divide the dough and pastry into rolls, which arebuttered, as the same flows out of the openings in the trough 15.Previous to this however a quantity of oil or butter has been placed inthe reservoir 39 and is disposed upon the partition wall 43. The stem4.5 is then inserted down through the oil or butter and passed into thenipple 19 and the follower plate 44 bears against the upper surface ofthe oil or butter and is slidably mounted upon the pin 42.

The reservoir 39 is closed and consequently the oil or butter containedwithin the reservoir is subjected to a pressure from the follower plate44L and the oil or butter flows down through the opening 41 and thenipple 19 and sleeve 18 and enters the trough 15. As the said trough 15is reciprocated Vertically in the operation of the machine, the said oilor butter flows out through the openings 15 and forms a film over therolls or lumps of pastry and consequently the surfaces of the rolls orlumps of pastry are buttered or greased and they will not stick to thebaking pan during the process of leak i11 and as hereinbefore indicated.

aving described the invention, what is claimed is:

1. An apparatus for applying butter to rolls comprising a casing, meansfor feeding the rolls successively into the casing, a tiltable tablelocated in the casing and adapted to receive the rolls, butter applyingmeans located above the table, and means for simultaneously operatingthe roll forcing means, the table and the butter applying means.

2. An apparatus for applying butter to rolls comprising a casing, meanslocated in the casing for forcing the rolls successively therein, atiltable table located in the casing and adapted to receive the rolls,butter applying means located within the casing and positioned above thetable, a reservoir mounted upon the casing, means for conducting thebutter from the reservoir to the butter applying means, and means forsimultaneously operating the roll forcing means, the table and thebutter applying means.

3. An apparatus of the character described comprising a casing, a shaftjournaled therein and provided with radially disposed arms. a tabletiltably mounted in r the casing and adapted to receive the rolls andwhich are positioned thereon by the movement of the arms, butterapplying means located within the casing above the table, and means forsimultaneously rotating the shaft, tilting the table and operat ing thebutter applying means.

4. An apparatus for applying butter to rolls comprising a casing, meansfor forcing the rolls successively into the casing, a table tiltablymounted in the casing and adapted to receive the rolls, spring means forretaining the table in a normal roll re ceiving position, butterapplying means located within the casing and disposed above the table,and means for simultaneously actuating the roll forcing means, tiltingthe table and operating the butter applying means.

5. An apparatus for applying butter to rolls comprising a casing, meansfor forcing the rolls successively into the casing, a table tiltablymounted in the casing, spring means for returning the table to normalposition, butter applying means located within the casing and disposedabove the table, a shaft journaled in the casing, means operativelyconnecting the shaft with the roll forcing means, a spring pressed rodmounted adjacent the shaft and having a lug, a cam carried by the shaftand adapted to engage the lug to move the rod, the upper portion of therod being disposed under the free end of the table and means operativelyconnecting the shaft with the butter applymg means.

6. An apparatus for applying butter to rolls comprising a casing, meansfor forcing the rolls successively into the casing, a

table pivotally mounted in the casing and adapted to receive the rolls,means for tilting the table, butter applying means comprising a troughmovably mounted in the casing, a reservoir mounted on the casing, anipple connecting the reservoir with the trough whereby the trough mayhave movement relative to the reservoir, and a spring pressed followerlocated in the reservoir.

In testimony whereof I afiiX my signature.

FRANK FABIAN.

